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US4255459A
Expired / Lapsed
US
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Blanching, pasteurizing and sterilizing process and apparatus suitable therefor
Assignee: Individual
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Filing: 1979-02-12
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Granted: 1981-03-10
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Expires: 1999-02-12
Abstract
Abstract A method is provided which permits continuous and rapid blanching or sterilization of foodstuffs in particulate form. The foodstuff is heated rapidly to penetrate the outer portion of the particle by steam or gas under pressure, the heated particles are maintained thereunder until inactivation or destruction of microorganisms and enzymes, after which the pressure and temperature are lowered rapidly.
Inventors
- 👤 Donald H. G. Glen
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-25 21:00
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/005; A23B4/0053; A23B7/00; A23B7/005; A23B7/0053; A23B7/06; B; B65; B65B; B65B55/00; B65B55/02; B65B55/12; B65B55/18
Claims Analysis
Total Claims: 4
Claim 1
Independent Claim
164 words
A continuous process for the rapid blanching and sterilization of foodstuffs in partuclate form, such as portions of fruit, vegetables, meat or fish, which comprises continuously moving said foodstuff particles first through an elongated pressure chamber where it is subjected under pressure to hot steam or gas to rapidly heat the outer portion thereof an to supply sufficient heat to heat the foodstuff particles throughout to the sterilization temperature thereof, then moving the thus heated foodstuff particles through an elongated chamber where the pressure drops and said particles are maintained under adiabatic conditions until the particles attain the sterilizing temperature throughout for the time necessary to inactivate or destroy the microorganisms and enzymes, then moving the particles of foodstuff through a cooling unit to effect cooling of the product, moving the cooled product through an enclosed conveying system to a packing unit where it can be packed asceptically, all of the movement of the foodstuff particles being effected at least partly by gravity feed.
Claim 2
Dependent Claim
164 words
A continuous process for the rapid blanching and sterilization of foodstuffs in partuclate form, such as portions of fruit, vegetables, meat or fish, which comprises continuously moving said foodstuff particles first through an elongated pressure chamber where it is subjected under pressure to hot steam or gas to rapidly heat the outer portion thereof an to supply sufficient heat to heat the foodstuff particles throughout to the sterilization temperature thereof, then moving the thus heated foodstuff particles through an elongated chamber where the pressure drops and said particles are maintained under adiabatic conditions until the particles attain the sterilizing temperature throughout for the time necessary to inactivate or destroy the microorganisms and enzymes, then moving the particles of foodstuff through a cooling unit to effect cooling of the product, moving the cooled product through an enclosed conveying system to a packing unit where it can be packed asceptically, all of the movement of the foodstuff particles being effected at least partly by gravity feed.
Claim 3
Dependent Claim
116 words
Apparatus for carrying out the process of rapid heat blanching of foodstuff particulates which comprises an elongated steam pressure chamber through which the foodstuff first moves, an adjacent elongated chamber under a pressure lower than said steam pressure chamber through which the foodstuff next moves and wherein the pressure drops while the foodstuff is adiabatically heated, a cooling unit connected to said adjacent elongated chamber through which the adiabatically heated foodstuff then passes and is there cooled, and an elongated enclosed conveying system connected to said cooling unit and to a packing unit for conveying the foodstuff to the packing unit, all of said chambers and units being connected and angled to give a gravity feed.
Claim 4
Dependent Claim
116 words
Apparatus for carrying out the process of rapid heat blanching of foodstuff particulates which comprises an elongated steam pressure chamber through which the foodstuff first moves, an adjacent elongated chamber under a pressure lower than said steam pressure chamber through which the foodstuff next moves and wherein the pressure drops while the foodstuff is adiabatically heated, a cooling unit connected to said adjacent elongated chamber through which the adiabatically heated foodstuff then passes and is there cooled, and an elongated enclosed conveying system connected to said cooling unit and to a packing unit for conveying the foodstuff to the packing unit, all of said chambers and units being connected and angled to give a gravity feed.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1984-03-09 | 1984-09-08 | 1985-03-10 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1988-03-09 | 1988-09-08 | 1989-03-10 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1992-03-09 | 1992-09-08 | 1993-03-10 | $7700.00 | Window Closed / Lapsed |